The freshest Christmas finger food.
Serve with extra cranberry sauce!
Cooking Time (Including Preparation Time): 1 Hour
60g of Grated Cheddar
400g Pack of Sausages
1 Bay Leaf
7 Sage Leaves
150g of Cranberry Sauce
2 Onions (finely chopped)
375g Pack of Ready Rolled Puff Pastry
50g of Fresh Breadcrumbs
Preheat your oven to 180°C.
Finely chop your sage leaves and the 2 onions.
Add the chopped sage and 1 bay leaf to a pan with some oil. Fry until the sage starts to crisp.
Add your chopped onions. Cook until soft and remove from the heat.
Add the oniony mixture to a bowl. Squeeze the meat out of your sausages and add this too.
Grate an apple, squeeze the gratings to remove excess moisture, and add to the bowl. Add your cheddar and your breadcrumbs and season generously with salt and pepper.
Mix everything together.
Warm the cranberry sauce in a pan with a splash of water. This will loosen it so it spreads more easily.
Unravel the sheet of puff pastry. Cut it in half length-ways and spread cranberry sauce over both rectangles.
Divide the stuffing mixture into two parts. Spread one half of the mixture along the length of one of the pastry strips. You want this to be in a cylindrical shape, leaving a 1cm border. Do the same for the other half.
Brush the top of the sausage meat and borders with beaten egg. Tightly roll the pastry over the sausage to encase it. Cut into 12 sausage rolls and chill in the fridge for 15 minutes.
Brush the remaining egg over the sausage rolls and sprinkle over the sesame seeds and some sea salt. Bake for 30 minutes until cooked through and deep golden brown.
Remove from oven, stack them up and enjoy!